Spices Used:

2 tsp mild curry powder

1 tsp ground turmeric

1½ tsp ground coriander

1 tsp ground cumin

½ tsp garam masala

1 cinnamon stick

2 whole cloves

Salt and black pepper to taste

Ingredients

1 kg chicken (bone-in pieces like thighs, legs, or drumsticks preferred)

2 large onions, finely chopped

3 cloves garlic, minced

1 tbsp freshly grated ginger

2 medium tomatoes, grated or blended

2 tbsp sunflower or canola oil

1 tsp sugar (balances acidity of tomato)

¼ cup water (or chicken stock)

Fresh coriander (dhania), chopped, for garnish

Optional: 1 potato, peeled and cut into chunks

Method:

Step 1: Prepare the base
Heat the oil in a large pot over medium heat. Once hot, add the chopped onions and sauté until golden brown — this caramelization forms the base of flavour and can take about 8–10 minutes. Stir frequently to avoid burning.

Step 2: Add aromatics
Lower the heat slightly and add garlic, ginger, and all your whole and ground spices (excluding garam masala). Cook for 2–3 minutes until the spices become fragrant, coating the onions in a deep yellow hue.

Step 3: Add the chicken
Place your chicken pieces into the pot, turning them to coat in the spice mixture. Season with salt and pepper, and sear them gently for 5–7 minutes to lock in flavour.

Step 4: Introduce the tomatoes
Add in the grated tomatoes, sugar, and about ¼ cup of water or stock. Stir well. If using potatoes, add them now. Cover with a lid and let the curry simmer on low heat for 30–40 minutes. Stir occasionally and add more water if the curry thickens too quickly.

Step 5: Final spice & garnish
Once the chicken is tender and the sauce has reduced to a rich, thick consistency, stir in the garam masala and simmer uncovered for a final 5 minutes. Check seasoning.

Step 6: Serve
Garnish with chopped fresh coriander. Serve hot with steamed basmati rice or flaky rotis. A side of sambals (chopped tomato & onion mix) adds a refreshing touch.

Serving Suggestion

Serve hot over fragrant basmati rice with a side of freshly made roti or puri to mop up the sauce. Add a simple sambal (diced tomato, onion, and fresh coriander) for freshness, and a spoonful of fruit chutney or achar to bring out the sweet-savoury balance that defines Cape Malay curries.